Baja Shrimp and Black Bean Bowl

May 14, 2014

If you read my blog, you know we love Mexican food around here. I think both Todd and I would be fine eating it every day, as long as we could also have sushi every now and then! But I’m not talking about the overly cheesy, rich Mexican food (although that’s delicious every now and then). I cook more fresh Mexican dishes.

This meal was a figure-it-out-as-you-go kind of thing. I had the general idea in mind, but did not know exactly how it would come together. Well, I must say, it was a success! This is super healthy, but also the type of meal that would be perfect for guests or a “fancier” dinner. It could even be turned into a side salad.

I do not have an exact recipe, but I did explain the general instructions and ingredients for the components. I hope you make this and enjoy it as much as we did!!

(This serves 2 people, full dinner portions).

Baja Shrimp and Black Bean Bowl

Shrimp:

Marinate 10 large wild-caught shrimp in a an even mix of coconut oil and lime juice, seasoned with cumin, salt and pepper for 30 minutes. Grill the shrimp and set aside.

Black Beans:

Use dried black beans and soak and cook them according to package directions. (They may take longer to cook than the package says!) Season with cumin, salt and pepper once they are cooked to the desired texture. (I promise they taste 10 times better than canned beans!)

Lettuce:

This is the base of the dish. Just use a lot of chopped romaine!

Pico de Gallo:

I made this recipe, and just didn’t add the avocados to keep it as pico de gallo instead of guacamole.

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About Lindsay

Wife to my college sweetheart, Todd. Mama to Davis (3 1/2), one baby boy on the way (due October 2016), and a golden retriever named Kenan. I am passionate about my family and friends, food and cooking, health and fitness, decorating our home, and party planning and hospitality. I also love the beach, being active outdoors, our church, the Tar Heels, and shopping for practical outfits for busy moms!